Ingredients
Method
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the beef and cook for about 5 to 6 minutes, flipping occasionally, until browned on all sides.
- Add the onion, carrots, and celery. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
- Stir in the garlic, salt, oregano, pepper, rosemary, and thyme. Cook for about 1 minute, stirring constantly so the garlic doesn’t burn.
- Pour in the beef broth, red wine if using, and Worcestershire sauce. Bring everything to a boil, then cover, reduce heat to low or medium-low, and let it simmer for about 1 hour, or until the beef is tender.
- Add the egg noodles during the final 10 to 15 minutes of cooking and let them simmer until tender.
- Stir in the peas, taste the soup, and adjust seasoning as needed.
- Garnish with fresh parsley if you like and serve hot.
Notes
This is the kind of soup that doesn’t rush you. It simmers, it waits, and it rewards you for letting it do its thing.
If it’s not perfect, that’s fine. It’s soup. It’s doing its best.
